Ingredients:

2 Tbsp White Rum

1/2 Cup Mint, chopped, plus more for garnish

3 Tbsp Lime Juice

6 Tbsp Extra Virgin Olive Oil, divided

2 tsp Agave Syrup

1/2 tsp Salt, divided

1/4 tsp Pepper

1 pound Shrimp (around 20-30 count)

2 Red Onions, cut into 1” wedges

Lime Couscous (recipe below)

Lime wedges for serving

Instructions:

Combine chopped mint, lime juice, 2 Tbsp olive oil, white rum, agave, 1/4 tsp of the salt and pepper in a Ziploc bag. Pour some of the marinade into a bowl and set aside for garnishing later. Add the shrimp to the bag and marinate for 30 minutes.

Preheat the oven to 350°F.

Warm 2 Tbsp olive oil in a saute pan over medium heat. Assemble onions on skewers and cook in the pan for 2 minutes, flip, and cook for an additional 2 minutes, or until golden brown. Then, place the onion skewers on a baking sheet lined with parchment paper in the oven and roast for 10 minutes.

While onions are cooking, heat the remaining 2 Tbsp olive oil in the sauté pan over medium heat. Remove shrimp from the bag and season with remaining salt. Assemble shrimp on skewers and cook for 2-3 minutes on each side, or until golden brown and cooked completely through.

Let shrimp and onion skewers cool slightly. Then drizzle with remaining marinade and garnish with lime wedges, mint and lime couscous (see recipe below)

Lime Couscous

Ingredients:

3 Tbsp Extra Virgin Olive Oil, divided

1 Garlic Clove, minced

1 1/4 Cup Chicken Broth

1 tsp Lemon Zest

1/2 tsp Salt

2 Tbsp Parsley, chopped

1 Cup Couscous

Instructions:

Heat 2 Tbsp olive oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Add the broth, zest and salt. Increase temperature to medium high and bring to boil. Once boiling, add couscous and stir to combine. Remove from heat, cover and let rest for 5 minutes.

Add parsley to couscous and fluff with a fork. Add remaining 1 Tbsp olive oil to moisten. Season to taste with salt.